Chilaquiles Casserole

Contributed By: EatingWell
www.eatingwell.com with permission. Photo by Ken Burris.

Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: Mexican & Spanish
Special Features: Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Appetizers
Snack

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Ingredients

1 tablespoon Canola oil
1 Medium onion, diced
1 Medium zucchini, grated
1 19-ounce Can black beans, rinsed
1 14-ounce Can diced tomatoes, drained
1 1/2 cups Corn, frozen (thawed) or fresh
1 teaspoon Ground cumin
1/2 teaspoon Salt
12 Corn tortillas, quartered
1 19-ounce Can mild red or green enchilada sauce
1 1/4 cups Shredded reduced-fat Cheddar cheese

Preparation

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

3. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Cook's Notes

To make ahead: Prepare through Step 3, and refrigerate for up to 1 day.

Nutrition Information

Calories: 362 ; Total Fat: 6 g ; Saturated Fat: 2 g ; Polyunsaturated Fat: 1.25 g ; Carbohydrates: 60 g ; Protein: 19 g ; Vitamin A: 705 IU ; Vitamin C: 10 mg ; Calcium: 300 mg ; Sodium: 831 mg ; Iron: 3.9 mg ; Fiber: 12 g

Recipe Comments

Commented by: lkm555

We call this "Mexican Lasagna." I'm going to disagree with the other two commentators -- I think corn tortillas are necessary as the flour ones tend to get soggy. As a vegetarian, I don't add meat, but will add other vegetable leftovers into this dish. If I use green enchilada sauce, I'll use fresh diced tomatillos instead of the tomatoes.

 

Commented by: myfourboys

I thought this was a great dish. It was very yummy and easy to make. I also made a few changes. I used 8 wheat tortillas which i thought was plenty and also added ground chicken. The chicken added some "bulk" to the dish and made it more filling. If you want leftovers you may want to make extras if you have 3 or 4 people eating. i was hoping to lunch for tomorrow, but it's gone already.

 

Commented by: marthal

My husband and I both really enjoyed this recipe. I made a few changes. I used 10 flour tortillas instead of the 12 corn and it tasted great. I omitted the salt and added about 1/2 pound sliced turkey sausage. I don't think the lack of meat would make this dish any less appealing, but I needed to use the sausage! Leftovers reheated well. I'll definitely make this again!